Fried Hairtail Kimbap recipe - ingredients, nutrition and when to eat it
Fried hairtail wrapped with rice, pickled radish, and vegetables in seaweed makes a hearty kimbap.
Fried hairtail wrapped with rice, pickled radish, and vegetables in seaweed makes a hearty kimbap. The savory fish and sweet-and-sour radish go especially well together for a filling lunchbox.
Seafood · 35 minutes to cook
Nutrition (per 361.8g serving): 616.1 kcal · protein 26.8g · carbohydrate 65.8g · fat 25.6g · sodium 594.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Check the hairtail for bones once more before frying, and use tweezers to remove any large ones.
Tips: If you leave a little space at the edge of the seaweed instead of spreading the rice all the way to the end, the fillings are less likely to spill out as you roll it.
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Ingredients (1 serving)
- Hairtail fillet — 80 g
- Rice — 0.8 cup
- Roasted seaweed sheets for kimbap — 1 sheet
- Pickled radish — 25 g
- Carrot — 20 g
- Cucumber — 20 g
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Breadcrumbs — 2 Tbsp
- Cooking oil — 1.5 Tbsp
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 0.5 tsp
- Salt — 0.2 tsp